The Chew: Ming Tsai’s Wok Stirred Chile and Cashew Chicken Recipe

The Chew: Ming Tsai Chile and Cashew Chicken Recipe

Jason Roberts, correspondant for The Chew visited Blue Ginger, the restaurant of Ming Tsai. Tsai cooked up his Chile ‘N’ Cashew Chicken for Roberts, a dish that he said is very easy and delicious!

Tsai likes to cook his meals in one pot because then there are less dishes…and who wants to do dishes after eating? Tsai shared a  trick for cutting a bell pepper – you cut the top and bottom off and then roll the pepper out on a cutting board as you cut it.

The Chew: Ming Tsai's Wok Stirred Chile and Cashew Chicken Recipe

Chef Ming Tsai taught The Chew how to make his wok stirred chile and cashew chicken recipe.

Tsai said he likes using a wok for cooking because the heat comes up on the sides and cooks the meal quickly. He said he uses a wok for fried rice, fried noodles, you name it! When it comes to a stir fry, Tsai said you need to serve it with rice. The recipe was not available on The Chew’s website but the following recipe seems very similar!

Ming Tsai’s Wok Stirred Chile and Cashew Chicken 

Ingredients

  • 4 tbsp canola oil
  • 1 cup roasted cashews, salted
  • 1 tsp cayenne pepper
  • 1 tbsp honey
  • 2 lbs. chicken thighs –  boneless, skinless and cut into ½-inch pieces
  • salt and pepper
  • 2 thinly sliced jalapeño peppers with seeds
  • 1 onion in ½-inch pieces
  • 1 red bell pepper, in  ½-inch pieces
  • ¼ cup white wine or chicken stock
  • 2 tbsp vegetarian oyster sauce
  • 4 cups rice 
Directions: 
Heat a wok or large pan on high heat, add one tablespoon of oil and swirl the pan to coat it. coat the pan. Add the cashews once the pan is hot and stir fry for 30 seconds. Place the nuts in a bowl and stir in the cayenne and honey.
Heat the wok on high heat again and add two tablespoons of oil. Swirl the pan to coat it. Add the chicken once the oil is hot and season it with salt and pepper. Stir fry until the chicken is cooked, about 5 minutes. Transfer the chicken to another bowl.
Heat the wok on high, add the rest of the oil and swirl to coat the pan. Add the jalapeños and stir fry for 30 seconds. Add the onion and bell pepper and cook until softened. Add the chicken and all but 1 tablespoon of the nuts to the wok. Add the wine and oyster sauce, stir to combine transfer to a platter.
Divide the rice between four bowls and top with the stir fry. Garnish your stir fry with the rest of the nuts. Enjoy!
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About the author

I attended Miami University where I majored in Journalism and English. I married the love of my life in June 2012 and we are enjoying settling into married life and all that it entails. I love shopping, traveling, sports and making a good marinara sauce.

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